Olive potato salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
This Potato Salad with Olives is an easy and flavourful side dish. Tender new potatoes are combined with salty green olives and a bright, flavor packed olive dressing. Easy enough for a weeknight meal or for meal prep, but also makes a great side for a summer picnic or bbq.
Servings: 6 servings
Ingredients
- 2 pounds small new potatoes, or baby potatoes, scrubbed and cut in half or quartered, depending on size
- ½ cup green olives like Castelvetrano
Olive dressing
- ½ cup pitted green olives, like Castelvetrano
- ½ cup extra virgin olive oil
- 3 tablespoons lemon juice
- ½ cup fresh parsley
- ¼ cup parmesan cheese, or pecorino romano, grated
- 2 garlic cloves, roughly chopped
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
Cook the potatoes
-
Cut the potatoes in half, or if they are large, quarter them.
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Add the potatoes to a large pot of salted water. Bring water to a boil, then lower the heat and simmer for about 10-15 mins, depending on the size of the potatoes. The potatoes should be just fork tender.
-
Drain the potatoes and let them steam dry, uncovered, for about 5 minutes.
Dressing
-
While the potatoes are cooking, add all the ingredients for the dressing in a blender or food processor. Pulse until all the ingredients are finely chopped, but not smooth.
Assembly
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Add the warm potatoes serving bowl with the whole olives and drizzle over the dressing. Gently toss to coat the potatoes with the dressing. Taste and add season with more salt and black pepper. Top with some extra chopped parsley and parmesan cheese if desired.
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Let the potato salad marinate for an hour for the best flavor. It tastes even better the next day!